Rosemary Roasted Mushrooms

Heres’ a delicious mushroom appetizer that can also be used as a first course.

Serves: 6 to 8

  • 1 1/2 to 2 pounds mushrooms  (use a combination of cremini, baby bella,
    and oyster mushrooms)
  • 2 tablespoons olive oil
  • 1 to 2 cloves garlic, minced
  • 2 tablespoons reduced-sodium soy sauce or teriyaki sauce,
    more or less to taste
  • 1 to 2 sprigs fresh rosemary leaves
  • Salt and freshly ground pepper to taste
  • Fresh rosemary and parsley sprigs for garnish

Preheat the oven to 350 degrees.

Cut the stems off the mushrooms. Combine in a mixing bowl with the remaining ingredients and toss together.

Bake, uncovered, for 30 minutes. Transfer to a serving platter, and surround with small crispbreads or warm pita wedges. Garnish the edge of the platter with fresh rosemary and parsley sprigs. Provide cocktail toothpicks for spearing the mushrooms.

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5 comments on “Rosemary Roasted Mushrooms

  1. Pingback: A Colorful Vegan Christmas | Vegetarian & Vegan Recipes: In a Vegetarian Kitchen

  2. Nava Post author

    Hi Louise, we’re in the process of creating photos for each and every recipe on the site, a process that will take a bit. As you can see from the directions, the mushrooms are all tossed together, so they’re not stuffed. This is really easy, and good. I hope you’ll give it a try. And hopefully there will be a photo connected with this recipe very soon!

  3. Lynn

    I made these for our Christmas dinner. They were gobbled up in seconds. I thought my guests were going to lick the platter clean! Thanks for this great, extremely easy recipe. Yum!

  4. Nava Post author

    Thank you, Lynn. I do hope to get a photo of these up at some point; I haven’t made this in ages. Thanks for the reminder!

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